you would likely find a large ziploc bag containing veggies, usually sliced onion, cubed zuchini and cubed yellow squash in panang curry sauce. I also do it with carrot, broc and cauli on occasion.
I normally make it on sunday, but then let it sit in the refrigerator for 1-2 days and enjoy it for monday or tuesday dinner, then leftovers for lunch rest of the week.
this is what i do....
1. Cube 3 zuchini and 3 squash, then add salt and pepper before roasting at 425 until the edges start to show color.
2. Slice a large onion onion and sweat on low for 10-15 minutes, seasoning with salt and pepper, then dump onion into veggie mix.
3. Whisk ''taste of thai'' curry paste [panang, red, yellow, etc..] into boiling coconut milk or lite cononut milk, then reduce heat and allow to simmer. I add a little fish sauce, but you can use salt instead. I also add a teaspoon or so of sambal chili paste.
4. Pour sauce over veggies and once cool enough, dump into a plastic bag, squeeze out all excess air and seal. Let it sit in refrigerator at least overnight. It is much tastier a day or 2 later.
Sometimes, as i did this week, i add medium peeeled shrimp to the simmering curry sauce. The shrimp cook almost immediately, so make sure you don't let them become rubbery.
I eat this plain, or over rice, but asian noodles are also a good choice.
I normally make it on sunday, but then let it sit in the refrigerator for 1-2 days and enjoy it for monday or tuesday dinner, then leftovers for lunch rest of the week.
this is what i do....
1. Cube 3 zuchini and 3 squash, then add salt and pepper before roasting at 425 until the edges start to show color.
2. Slice a large onion onion and sweat on low for 10-15 minutes, seasoning with salt and pepper, then dump onion into veggie mix.
3. Whisk ''taste of thai'' curry paste [panang, red, yellow, etc..] into boiling coconut milk or lite cononut milk, then reduce heat and allow to simmer. I add a little fish sauce, but you can use salt instead. I also add a teaspoon or so of sambal chili paste.
4. Pour sauce over veggies and once cool enough, dump into a plastic bag, squeeze out all excess air and seal. Let it sit in refrigerator at least overnight. It is much tastier a day or 2 later.
Sometimes, as i did this week, i add medium peeeled shrimp to the simmering curry sauce. The shrimp cook almost immediately, so make sure you don't let them become rubbery.
I eat this plain, or over rice, but asian noodles are also a good choice.
